魚類筋肉の解糖作用に関する酵素学的研究-1-

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Through the decrease of glycogen and inorganic phosphorus as well as the increase of reducing sugar in the extract of fish muscle added with glycogen, the activity of phosphorylase of fish muscle was investigated. An optimum pH was found to lie in the vicinity of 6.4, but at pH 5.3 and 7.8 the phosphorylase action seemed to be exhibited considerably. The activity of phosphorylase in the muscle stored at 25°C. for 6 hours was completely lost. The reaction rate was proportional to the substrate concentration in the reaction mixture for the extract of fresh muscle and not proportional for that of less fresh muscle. The activity of the enzyme in fresh muscle was inhibited at 0°C. On the contrary, in less fresh sample, the activity of the enzyme was not inhibited at 0°C. Although the differences among the enzyme activities of four parts of fish body were not so clear, the dorsal muscle showed a slightly stronger activity than the caudal and ventral muscles.
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